- 6 ounces flour (1 1/2 cups), you can use all-purpose, or up to 50% whole wheat
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 4 ounces (1/2 cup or 1 stick) Earth Balance vegan butter, diced into small cubes and chilled in the freezer for 15 minutes
- 2 ounces (1/4 cup) ice cold water (put cold water in the freezer at the same time as your butter)
Mix the sugar and salt with the flour. Dump the cold butter into the flour. Working quickly, rub the butter into the flour with just the tips of your fingers. If you're getting your whole hands in there, the butter is getting too warm and you're losing those precious pockets of cold fat that make your crust flaky.